Ingredients
| ¼ cup olive oil | |
| 2 rabbit legs | |
| 2 brown onions, roughly chopped | |
| 2 carrots, peeled, roughly chopped | |
| 3 garlic cloves, chopped | |
| 1 chilli, deseeded, chopped | |
| 2 tablespoons tomato paste | |
| 3 bay leaves | |
| 2 tablespoons smoked paprika | |
| 1 rosemary sprig, leaves chopped | |
| 50g butter | |
| 2 cups crushed tinned tomatoes | |
| 2 cups chicken stock | |
| 500ml red wine (malbec is perfect) | |
| ½ cup freshly chopped parsley | |
| extra virgin olive oil to serve | |
| freshly grated parmesan | |
| FOR THE PAPPARDELLE | |
| 400g plain flour, plus extra for dusting | |
| 3 tablespoons olive oil | |
| 2 teaspoons salt | |
| 8 large egg yolks |
This is a variation of a dish Pablo and his father used to make on the farm after rabbit hunting. They cooked it in a cast-iron pot over a wood-fired stove but it is perfectly achievable in a pot or even a slow cooker. Great for a cold winter’s day, it would also work well with store-bought short pasta such as penne or fusilli.
Instructions
| 1. | Make the pasta first and let it dry for a couple of hours or even while the ragù is cooking. |
| 2. | To the bowl of a stand mixer fitted with a dough hook, add the flour, olive oil and salt. |
| 3. | Mix, at a slow speed, gradually adding the egg yolks until fully incorporated (if the dough is too stiff, you may need to add a little water). |
| 4. | Transfer the dough to a floured bench and knead for 5 minutes until smooth. |
| 5. | Cover with plastic wrap and rest it in the fridge for 30 minutes. |
| 6. | Line 2 large trays with baking paper and sprinkle with flour. |
| 7. | Bring the dough back to room temperature, divide into 2 balls and, using a pasta machine, roll until you have 4 rectangular sheets (20cm x 40cm and 2mm thick). |
| 8. | Use extra flour to work with the dough, especially if it starts to get sticky. |
| 9. | Cut sheets into 2.5cm-wide strips, arrange on the trays and sprinkle with extra flour. |
| 10. | Use immediately or within a couple of hours. |
| 11. | Heat the oil for the ragù to hot in a large pot, sear the rabbit legs until golden on both sides, then set aside. |
| 12. | Reduce the pan heat to medium then add the onions, carrots, garlic and chilli. |
| 13. | Season with salt and pepper, fry for 2 minutes, stirring occasionally, then add the tomato paste, bay leaves, smoked paprika and rosemary; stir well until fragrant. |
| 14. | Return the rabbit and juices to the pot and add the butter, crushed tomato, chicken stock and wine. |
| 15. | Reduce the heat to low and bring to a simmer; cook for 90 minutes, stirring occasionally, until the rabbit is tender. |
| 16. | Stir in the parsley and season with salt and pepper to taste. |
| 17. | At this stage you can choose to serve the rabbit legs whole or pull the meat from the bones and return it to the sauce. |
| 18. | Bring a large pot of water to the boil, add ¼ cup of salt and cook the pasta for 3 minutes until al dente. |
| 19. | Drain in a colander and transfer to the ragù pot. |
| 20. | Stir well and serve immediately, finished with a drizzle of extra virgin olive oil and parmesan. |
Recipes & food styling Pablo Tacchini / Photography Yanina Tacchini
Leave a Reply